Job Description

Job Description

Job Description

JR Sous Chef: Municipal Grand Hotel (opening May 2025)

Pay: Competitive Salary

Management Company: Midnight Auteur

Sector: Luxury Independent Hotel

Property Description: 44 rooms, a restaurant, two bars, a pool, and delicious cocktails from the founders of Death & Co and The Ramble Hotel

Reports to: Executive Chef, Sous Chefs

About Midnight Auteur

Midnight Auteur was born from the successful partnership between The Ramble Hotel in Denver and Death & Co, which began almost six years ago when the storied bar opened its second location in the lobby of The Ramble Hotel. Our new hospitality company was created with a shared intention among founders to build and operate hotels that immerse guests fully and seamlessly between social spaces and retreats – offering a setting fit for both celebration and sanctuary. The cocktail anchored experience at The Ramble Hotel, one in which the lobby is interchangeable with the bar, resulted in numerous accolades and awards, including Esquire’s Best Bars in America in 2019, North America’s 50 Best Bars in 2022 and noted by Condé Nast Traveler as ‘the hotel for people who are sick of other hotels.’

As a company, we hold a deep and obsessive reverence for the all-day lobby bar, which is the foundation of Midnight Auteur. We love immersing our team and guests in a vibrant, celebratory experience that only a hotel lobby bar can appropriately capture. We're passionate about the community created and the hospitality shared over a coffee or cocktail while remaining equally committed to providing a luxury respite for our hotel guests.

Altogether, the Midnight Auteur team is passionate about actively evolving hotel, cocktail, and culinary culture, being a progressive and forward-thinking operator, and positively impacting its communities. We look forward to hearing from you!

Cheers

Our Purpose

We create meaningful experiences and connect people through modern classic hotels anchored by vibrant bars and restaurants.

Our Niche

We operate luxury, independent hotels. We aim to attract guests (and employees) who appreciate great design, food, and drink – hosted in a vibrant environment, rich with local culture and warm hospitality.

The Role:

Job Summary:
Municipal Grand is seeking a talented and passionate Sous Chef to join our culinary team. The ideal candidate will bring a blend of creative vision, strong leadership, and hands-on kitchen expertise. As the right-hand to our Executive Chef, you will be instrumental in maintaining the high standards of our kitchen, mentoring staff, and ensuring the flawless execution of every dish.

Core Duties & Responsibilities:

• All walk-ins, Coolers, and Dry Storage units must be “Zoned”; every storage location and raw/prepped products must be labeled and dated. Cooler Temperature Logs and Daily Operating temperature logs should be kept for all hot and cold holding units. All refrigeration units and walk-ins have working/ calibrated thermometers.

• A Weekly Master prep sheet for all bulk production must be used. (The cooks should use daily master sheets; the Weekly Master should stay in the Chef's office and be filed for future reference.) This should contain quantities needed to make sure pars are consistently met.

• Prep sheets for each station must be used daily and confirmed by the closing Chef to verify no item is missed that is needed for the next day's service.

• Daily Quality Control Line Checks should be conducted daily for breakfast, lunch, and dinner using the Daily Line Check form before each service by the Chef on duty for that shift.t

• Daily and weekly sanitation/cleaning schedules should be in place and used for each area and station in the kitchen. The chef should then check or sign off on these Schedules, which should be in line with local health department standards.

• Dish machines and three-compartment sink temperatures and sanitation chemical dilutions are checked daily.

• All bulk recipe costs should be calculated using the Recipe Cost sheet; these recipes should be updated every quarter or when the menu changes.

• All Menu item plate costs should be calculated using the Recipe cost sheet; these recipes should be updated with the rise and fall of the center of the plate commodities. They should be done at least once a month.

• All menu item costs must be updated or checked monthly in the POS system.

• Assist the Executive Chef in planning and executing innovative menus that highlight local and seasonal ingredients.

• Oversee kitchen operations to ensure efficiency, cleanliness, and compliance with safety regulations.

• Lead and mentor kitchen staff, fostering a culture of collaboration and professional development.

• Manage inventory, control food costs, and ensure proper stock levels.

• Maintain the highest quality standards in food preparation, presentation, and taste.

• Step in to supervise or fill in for the Executive Chef when needed.

• Collaborate with the front-of-house team to ensure seamless service and guest satisfaction.

Qualifications:

• Proven experience as a Sous Chef or in a similar leadership role in a high-volume, fine dining or upscale restaurant.

• Culinary degree or equivalent experience preferred.

• Strong understanding of cooking techniques, kitchen management, and health/safety regulations.

• Ability to lead and inspire a diverse team while maintaining a positive and professional demeanor.

• Excellent organizational and time management skills.

• Passion for creativity and staying ahead of culinary trends.

Why Join Us?

• Opportunity to work in one of Savannah’s premier dining establishments.

• A supportive and dynamic work environment that encourages innovation and growth.

• Competitive salary and benefits package. Ample Paid-Time-Off . Eligible to participate in the company 401k program. The company does not currently match contributions

If you are a culinary professional with a passion for delivering exceptional dining experiences, we’d love to hear from you. Apply today and bring your talent to the table at Municipal Grand.

Physical Demands:

• The physical demands for this position include seeing, hearing, speaking, reaching, frequently lifting g to 25 pounds, occasionally lifting g to 50 pounds, sitting or standing for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations.

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